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%A JJook^ of 



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Class _Xl_M§L 

Bonk .33 % % 

Copyright^ 

COPYRIGHT DEPOSIT. 



A Book of Beverages 



A Book 

of 



Being c R s ecipes fecured from thofe 
Houjewives moft Rotable for their 
Skill in the ^Preparation of Qhoice 
& Delegable "Beverages for Winter 
Nights and Summer Spoons 

He that drinks his Cyder alone y let him catch 
his Horse alone. Poor Richard (1744) 




WORCESTER, Massachusetts 
Printed for the Colonel "Timothy 
Bigelow Chapter, Daughters of 
the American Revolution, 1904 



Copyright, 1904, by the Colonel Timothy Bigelow 
Chapter, Daughters of the American Revolution. 



The borders used on the title-page and elsewhere in this 
book were employed by Isaiah Thomas of Worcester, in 
The Worcester Collection of Sacred Har- 
mony and A Token for Children Esfc. 



LIBRARY Of CONGHtSsI 
Two Copies Keceived 

DEC 10 1904 

Copyrignt tntry 

CUSS <K XXc No; i 

COPY B. 



«f 






f* 



.■fitf 



D. B. Updike, The Merry mount Press, Boston 



■i V>S .>V>S ■> 



<A Table of 
CONTSSiTS 



Beers 


Page 


Ginger 


X 7 


Root 


17 


Spruce 


4 


Cider Drinks 




Flip 


1 


Mulled 


7 


Neclar 


25 


Nog 


22 


Syllabub 


5 


Coffees 




Chocolat-Cafe 


36 


Cuban 


36 


Turkish 


36 


Cordials 




Blackberry 


13 


Checkerberry 


H 


Cherry Bounce 


4 


Ginger 


13 


Mint 


14 



Early American 
Beverages 

Bully Dawson s Punch 5 

Caudle Cup 5 

Cherry Bounce 4 

Cherry Wine 2 

i7/> I 

Lamb's Woole 2 

^fiw* 3 



Mulled Wine 
Orgeat 
Ratafia 
Sack Posset 



1 
7 

3 

1 

3 



Sarsaparilla Mead 4 

Spruce Beer 4 

Switchels 2 

Syllabub 5 
Three Old Family 

Punches 6, 7 

Fruit Cocktails 

Grape-Fruit 25 

Knickerbocker 2 1 

j|W« Charlotte's 24 

*SWtf 21 

Ginger Ale 
Drinks 

i?/ Dorado 27 
Ginger Ale and Grape 

Juice 24 

Ginger Ale "Julep 25 

Glasgow Flip 27 

Horse's Neck 24 

Iced Drinks 

Claret Cup 21 
Cordials 13, 14 

Grape Juice 9 

Jim-jams 9 

-A//** 7^ 26 



[v]- 



Qontents 



22 



Iced Drinks 
(continued) 

Orangeade 

Sauterne Cup 19 

Sherry Cobbler 27 
Shrubs II, 12 

Vinegars 1 1 

Invalid Drinks 

Apple Water 37 

Barley Water 37 

Currant Water 38 

Ginger Tea 38 

/m/ Ctfttw 38 

Lemonade 24 

LimeWater and Milk 38 

/^7w^ /^A*y 37 

Lemonades 

Apollinaris 24 

Ambrosia 23 

G?/^ 24 

£<£? 22 

ii£tf 24 

Af/# 23 

Pineapple 23 

iWtf 24 

Milk Drinks 

Egg Nog, Simple 2 1 
Egg Nog y Old Louis- 
ville 26 
Lemonade 24 
A/*7/£ <? w*s? Lime Wa- 
ter 38 



.[vi] 



Punch 


28 


Tom and Jerry 


35 


Mulled Wines 




Apple Jack 


35 


Claret and Egg 


34 


Mulled Wine 


7 


Sherry 


34 


Tom and Jerry 


35 


Virginia Nightcap 


34 


Phosphates 




Flavors: Syrups 8 


-10 


Orange Egg 


20 


Punches 




Fruit Punches 




Canton 


29 


Currant 


3° 


Fruit 


28 


Grape 


30 


General Israel Put- 




nam 


32 


Maraschino 


3 2 


Old Colonial 


3 1 


Tea Punches 




Boston 


33 


Veranda 


3° 


With Wine 




Apple 


29 


Bully Dawson's 


5 


Champagne 


3 1 


Claret Tea 


29 


Fruit 


28 


Grape 


3° 


Milk 
1 


28 



Contents 



Punches 
(continued) 

Old Colonial 31 

Old Family, No. I 6 

Old Family j No. 2 6 

Old Family, No. 3 7 

Planter's 32 

Roman 28 

Shrubs 

Raspberry 12 

^^ Currant 1 1 

T7j* Original 12 

White Currant 1 1 

Soda 6? Mineral 
Waters 

Bottled 18 

Siphon 18 

Apollinaris 1 8 

Seltzer 1 8 

J7fAy 18 

Sodas 

Direclions 18, 19 

/>/**» 18 

Cream 1 8 

/f* Cream 18 
Flavors: Fresh Fruit 18 
Flavors: Syrups 8-10 

Dog- Day Drink 21 

Frosted Mint 20 

Mint Sangaree 20 



S^tf Cocktail 19 
Walnut Chocolate 20 

Syrups G? Fruit 
Juices 

General Rule 8 

Blackberry 8 

Cherry 8 

Chocolate 10 

C7?0/> 5<?«(fy 10 

Currant 8 

Grape 8 

Grape Juice 9 

Jim-Jams 9 

Pineapple 8 

^Raspberry 8 

Sarsaparilla 8 

Strawberry 9 

Vanilla 10 



Vinegars 




Blackberry 


II 


Currant 


11 


Raspberry 


II 


Strawberry 


11 


Wines 




Blackberry 


15 


Cherry 


2 


Currant 


IS 


Elderberry 


16 


Elder Blossom 


16 


Grape 


15 



Some Early American 
BSF STAGES 

Flip 

KEEP grated Ginger and Nutmeg with a 
fine dried Lemon Peel, rubbed together, 
in a mortar. To make a quart of Flip : Put the 
Ale on the fire to warm and beat up three or 
four Eggs with four ounces of moist Sugar, a 
teaspoonful of grated Nutmeg or Ginger, and a 
quartern of good old Rum or Brandy. When 
the Ale is near to boil put it into one pitcher 
and the Rum and Eggs, etc., into another; turn 
it from one pitcher to another till it is as smooth 
as cream. To heat plunge in red-hot Logger- 
head or Poker. 

N.B. This quantity I styled "One Yard of 

Flannel." 

Obs. The above is given in the words of the Publican 

who gave us the Receipt. 

N.B. Cider was frequently used instead of Ale. 

Ratafia 

TWO ounces of Peach and Apricot Kernels. 
Blanch, put in bottle and nearly fill with 
Brandy. Dissolve half a pound of Loaf Sugar 
in a cup of cold Water, and in about a month 
add to Brandy after it has been strained from 
Kernels. Strain and bottle. 

[i] 



Some Early ^American 'Beverages 



Lamb's Woole 

HEAT one pint of good Ale, add Sugar and 
Nutmeg to taste,Lemon Peel andapinch 
of Cloves and Ginger. Put in a bowl with three 
Apples roasted and sliced, and three pieces of 
Toast. Serve very hot as a "nightcap." 

To Make Cherry Wine 

SIX pounds of Cherry s. 
Three pounds of Sugar. 
Three quarts of Water. 

Your Cherrys being stalk'd, ston'd and well 
broke ; mix all together and put into your Cask. 
Let it be well shake'd together every day for a 
week or ten dayes, then stop it up very close 
and let it stand a quarter of a year, then you 
may bottle it. Weigh your Cherries before they 
are stalk'd. [Judge Sewall, 1712] 

Switchels 

ONE teaspoonful of dry Ginger. 
One cup of Molasses. 
One half cup of Vinegar. 
Three or four quarts of cold Water. 
Rub Ginger drop by drop into the Molasses. 
Add Vinegar and Water. Stir well, and ice. 

[Mrs. Andrew B. Barnard] 

[a] 



Some Early ^American 'Beverages 



Mead 

TEN gallons of Water. 
Two gallons of Honey. 
One handful of Raced Ginger. 
Then take two Lemons, cut them in pieces and 
put them into it. Boil it very well, keep it 
skimming; let it stand all night in the same 
vessel you boil it in. The next morning barrel 
it with Barm. About a month after you may 
bottle it. 

Orgeat 

TAKE six ounces of Sweet and one dozen 
Bitter Almonds; pound them very fine 
and mix one quart of Water with them, strain it 
through a lawn sieve and put one gill of Orange 
Flower Water to it, and it is fit for use. 

Sack Posset 

PUT three quarters of a pound of White 
Sugar into a pint of Canary Wine. Strain 
into this the beaten whites and yolks of fifteen 
Eggs. Place over fire until scalding hot. Add 
one quart of boiling Milk with a little grated 
Nutmeg. Inpouring Milk into Eggs and Wine, 
hold hand very high and stir constantly. Set 
before fire one half hour. 

Wedding and Christening Drink 

— [3] — 



Some Early (tAmerican leverages 



Spruce Beer 

THREE gallons of Water of blood warmth. 
Three half pints of Molasses. 
One tablespoonful of Essence of Spruce. 
One tablespoonful of Ginger. 
One gill of Yeast. 

Mix together; let it stand overnight and bottle 
in the morning. It will be fit to drink in twenty- 
four hours. 

Old Salem Receipt 

[Mrs. Charles H. Masury y State Regent of Massachu- 
settSy Daughters of the American Revolution'] 

Cherry Bounce 

PUT the Cherries, having cracked the 
stones, in a demijohn. Fill with Whiskey 
and one pound and a half of Loaf Sugar to each 
gallon of Whiskey. Let stand three or four 
months, shaking frequently. 

Sarsaparilla Mead 

THREE pounds of Sugar. 
Five gills of Molasses. 
Four ounces of 'Tartaric Acid. 
Three pints of Water. 
One ounce Essence of Sassafras. 
Heat very hot in a brass kettle, but do not 
boil. When cold, add Essence. 

Old Nantucket Receipt 

[4] 



Some Early ^American leverages 

Syllabub 

PLACE in a large bowl a quart of strong 
Ale or Beer, grate in a little Nutmeg and 
sweeten with Sugar. Milk the cow rapidly into 
the bowl to raise a good froth. Let it stand an 
hour, and serve. Wine or Cyder may be used 
instead of Ale. 

Caudle Cup 

OFFERED to callers on the arrival of 
Baby. 

One pint of thin Oatmeal Gruel. 
To Ik of one Egg. 
One wineglass of Sherry. 
Four lumps of Sugar. 

Serve hot with grated Nutmeg on top. 

Bully Dawson's Punch 

"QUGAR, twelve tolerable lumps; hot 
O Water, one pint; Lemons, two, the Juice 
and Peel ; old Jamaica Rum, two gills ; Brandy, 
one gill; Porter or Stout, half a gill; Arrack, 
a slight dash. I allow myself five minutes to 
make a bowl in the foregoing proportions, 
carefully stirring the mixture as I furnish the 
ingredients, until it actually foams; and then 
Kangaroos! how beautiful it is!" 
[Alice Morse Earle. Stage-Coach and Tavern Days'] 

[ 5 ] 



Some Early (^American leverages 
Three Old Family Punches 



ONE pound of Loaf Sugar. [hot. 

One cup of strong English Breakfast Tea, 
Thin pared Rind of half an Orange. 
Thin pared Rind of half a Lemon. 

Infuse for three or four hours. 

Two wineglasses of Old t Medford Rum. 

Two wineglasses of Brandy. 

Two wineglasses of Whiskey. , . 

Juice of three Oranges, large. '•*•> - 

Juice of three Lemons, large. 

One cup of chopped Pineapple. 

One tumbler of Claret. 

One pint bottle of Maraschino Cherries. 

Two lumps of Ice as big as one's fist. 

Let stand one half hour or more on Ice, and 
add a pint of Champagne the last thing be- 
fore serving. [Miss Louise Bigelow] 



FOUR cups of Old Rum. 
Four cups of Sugar. 
Four cups of best Green Tea. 
Juice of twenty-four Lemons. 
Let stand for four days, and strain. 

[Mrs. Lynde Sullivan] 

[6]- 



Some Early ^American 'Beverages 



ONE pint of Green Tea, cold. 
Juice of one dozen Lemons, sweetened to 
choice. 

Three quarts of Claret. 
One pint of Cur ago a. 
One half pint of Medford Rum. 
One quart of best Bourbon Whiskey. 
One half pint of French Brandy. 
One pint of Maraschino. 

Put a small bag of Allspice and Clove in. Let 
stand three days and add garnish of sliced 
Orange, Lemon, Banana^ fresh Cherries stoned, 
and Strawberries. Serve over block of Ice in 
large punch bowl. A little Mint bruised on the 
Ice is often used. 

Old Worcester Fourth of July Receipt 

Mulled Wine 

BOIL the spiceries (Cinnamon, Nutmeg 
grated, Cloves, and Mace) in any quantity 
approved, in a quarter-pint or better of Water; 
put to this a full pint of Port, with Sugar to 
taste. Mix it well. Serve hot with Toasts or 
Rusk. 

Mulled Cider 

HEAT Cider, Spice and Sugar to taste, 
and thicken with a very little moistened 
Flour. Old Nantucket Receipt 
[ 7 ] 



STRUTS 

& 
Fruit yuices 

General Rule for Syrups 

USE only fresh Fruit. Mash with a wooden 
instrument. Let stand four days in a tem- 
perature of about 68° Fahrenheit. Strain through 
a jelly-bag. Add two cups of pounded Loaf 
Sugar to one cup of Juice. Keep at just below 
boiling point in a double boiler until the Sugar 
is entirely dissolved. Skim, cool, and bottle. 
Blackberry ', Cherry , Currant, Grape, and Rasp- 
berry may be made in this way. 

Sarsaparilla Syrup 

TEN drops of Oil of Anise. 
Twenty drops of Oil of Wintergreen. 
Twenty drops of Oil of Sassafras. 
Six ounces of Brown Sugar. 
Stir in as much Sugar as will moisten the several 
oils, and add the whole to a simple syrup. 

Pineapple Syrup 

CUT up and pound the Pineapples in the 
chopping-tray. To one pound of Pulp add 
gradually one pint of Water. Strain and add 
one pound of Sugar to one pint of Juice. Boil 
twenty minutes, cool, and bottle. 
[8 ] 



Syrups & Fruit "Juices 



Grape Juice 

TWO cups of Grapes. 
One cup of cold Water. 
"Two thirds of a cup of Sugar. 

Wash and stem Grapes. Add Water and cook 
in double boiler slowly until tender. Strain 
through coarse cloth over night. Add Sugar to 
Juice, heat at low temperature until Sugar is 
dissolved. Do not boil. Cool, and bottle. 

Jim-jams 

ONE quart of Currant Juice. 
One quart of Raspberry Juice. 
Juice of two Oranges. 
One pound of Raisins. 

Three quarters of a cup of Sugar to every quart 
of Juice. 

Four boxes of fresh Fruit mashed and strained 
through cloth should make one quart of Juice. 
Heat all until Sugar is dissolved. Strain, cool, 
replace Raisins, and bottle. 

Strawberry Syrup 

MASH and strain fresh Strawberries. Make 
a thick syrup of four cups of Sugar and 
two cups of Water. Add five cups of Juice. 
Boil five minutes, skim, cool, and bottle. 

[9] 



Syrups & Fruit Juices 



Chocolate Syrup 

SIX ounces of Chocolate^ shaved. 
Two quarts of boiling Water. 
Seven and one half founds of Loaf Sugar. 
One ounce Extract of Vanilla. 
Boil Chocolate and Water ten minutes. Add 
Sugar and stir until entirely dissolved. Cool and 
add Extrad. 

Vanilla Syrup 

SIX drams of Vanilla. 
Four and one half pints of Water. 
Four pounds of Sugar. 

Reduce Vanilla to a fine powder by rubbing 
down with a portion of the Sugar. Boil two 
hours in a covered vessel, cool, strain, and 
bottle. 

Chop Souey 

FO UR dozen of Dates, stoned. 
Two dozen of Figs. 
One ounce of Preserved Ginger. 
Two ounces of Pecans. 
One ounce of Walnuts. 
Brandy to flavor. 

Chop Fruit and Nuts, separately, very fine. 
Add Brandy and mix all well. Stir in one half 
pint of simple syrup. [C. Rebboli and Son] 

[ 10 ] 



SHRUBS ftp vi^asg^^s 

White Currant Shrub 

PREPARE Fruit as for Jelly. Strain the 
Juice, and add two quarts to one gallon 
of Rum, with two pounds of Lump Sugar. 
Dissolve on the fire, strain through a cloth, 
and bottle. 

[Afiss Ward, General Art emus Ward Homestead^ 

Red Currant Shrub 

PREPARE the Currants as for Jelly, and 
to each pint of Juice add one pound of 
Sugar, one half pint of Brandy or Whiskey, 
and bottle. 

Raspberry Vinegar 

SIX quarts of Raspberries, 
Two quarts of Cider Vinegar. 
One pound of Sugar to each pint of liquid. 
Cover two quarts of Berries with the Vinegar. 
Let it stand two days in a stone jar. Strain, and 
add two more quarts of Berries to the liquid. 
Repeat on the fifth day. On the seventh, strain, 
add Sugar, and boil until it is a rich syrup. Bot- 
tle, cork, and seal. 

Old Nantucket Receipt 

Blackberry, Currant, and Strawberry Vinegars, 
are made precisely like Raspberry Vinegar. 

_ c „ ] 



Shrubs & Vinegars 



Raspberry Shrub 

ADD a pint of fine Brandy to every three 
ii quarts of Raspberry Vinegar just before 
it is bottled. 

The Original Shrub 

ONE pint of Lemon Juice. 
Two pounds of White Sugar. 
Three pints of Rum. 
Four pints of Water. 
Mix all well together, and let stand six weeks. 



r >Ur >Xp ->K» 

It* 



[ i* ]- 



» > »>>»> > >> ^^ 

CO'ZpitALS 

Blackberry Cordial 

ONE quart of Juice. 
One 'pound of Sugar. 
Several sticks of Cinnamon. 
One teaspoonful of Cloves. 
One teaspoonful of Allspice. 
One quart of Whiskey. 

Tie spices in muslin bag. Boil all but Whiskey. 
Skim, and when cool add one quart of Whis- 
key to every gallon of liquid. 

GingerXlordial 

FOUR pounds of Currants. 
Eight ounces of Ginger Root. 
Two ounces of Bitter Almonds. 
One half ounce of Sweet Almonds. 
Three Lemons, sliced. 
One gallon of Whiskey. 
Four pounds of Loaf Sugar. 

Mash the Currants, cut the Ginger in small 
pieces; crack and split the Nuts. Mix and add 
Whiskey and Lemons. Let it stand ten days. 
Pour liquor off carefully, add Sugar, and bottle. 



-[ 13 ]- 



Qordials 



Mint Cordial 

PICK leaves from the tender sprigs of the 
Mint, and put into Brandy from four to 
eight hours. If it remains too long, it will be 
bitter. Strain, taking care not to bruise the 
leaves. If not strong enough, repeat next day 
with fresh Mint. 

Make a rich, thick syrup by boiling Sugar 
and Water, removing scum and clarifying with 
beaten white of Egg. Add to liquor, and bottle. 

Checkerberry Cordial 

FOUR quarts of Checkerberries. 
Four quarts of Jamaica Rum. 
Six pounds of Sugar. 
Two quarts of Water. 

Put all together in demijohn, and let stand at 
least three months. 



K2* 



[ 14 ]■ 



Home-Made 
Grape Wine 

ONE gallon of Grape Juice. 
Three gallons of Water. 
Three pounds of Brown Sugar to each gallon of 
liquid. 

Use wild Grapes. Extrad the Juice. Add 
Water and Sugar, and let stand several days/ 
stirring frequently. Strain through cloth into 
cask. Let it stand a year, and bottle. 

r^- [Henry G lea son] 

Blackberry Wine 

ONE gallon of Blackberry Juice. 
One gallon of cold Water. 
Three pounds of Brown Sugar to each gallon of 
liquid. 

Make precisely like Grape Wine. Bottle in 
March. 

Currant Wine 

ONE gallon of Currant Juice. 
Two gallons of Water. 
Three pounds of Brown Sugar to each gallon of 
liquid. 

Make precisely like Grape Wine. 

[ i 5 ] 



Home-^Made Wines & "Seers 
Elderberry Wine 

FIVE quarts of Elderberry Juice. 
Three gallons of Water. 
Twelve founds of Brown Sugar. 
One cake of Yeast. 

Mix and boil until scum ceases to rise. Dis- 
solve Yeast and add to liquid when lukewarm. 
Let it stand three days, and put into a cask. 
Bottle in March. 

Elder Blossom Wine 

THREE pints of Petals. 
Sixteen quarts of Water. 
Twelve pounds of Sugar. 
Juice of two Lemons. 
Whites of two Eggs. 
One Teast Cake. 
Four pounds of Raisins. 

Dry the blossoms on a sheet. Pack the pint 
measure with the Petals only. Dissolve Sugar 
in Water and boil five minutes. Skim and add 
Petals. Set aside. Dissolve Yeast in lukewarm 
Water and Lemon Juice. Add to liquor. Clar- 
ify by stirring in the beaten whites of the Eggs. 
Put in earthen jar and stir daily for nine days, 
stirring the Petals up from the bottom. Strain 
into keg, add the Raisins, place in a cool spot, 
and allow fermentation through the bung. Af- 
ter six months, draw off carefully, and bottle. 

[ 16 ] 



Home-zZMade Wines & *Beers 
Ginger Beer 

TWO gallons of boiling Water. 
One quarter "pound of Cream of Tartar. 
One ounce of Green Ginger. 
Juice of two Lemons. 
"Two pounds of Loaf Sugar. 
Two tablespoonfuls of Yeast. i 
Pour the Water on other ingredients but 
Yeast, and let it stand six hours. Add Yeast 
and let it stand six hours more. Strain through 
a cloth, and bottle. (Stone bottles are prefer- 
able.) Tie down corks, and use after twenty- 
four hours. ^ 

Root Beer 

THREE pounds of Burdock Root {or one 
ounce Essence of Sassafras). 
One half pound of Hops. 
One pint of Corn, roasted brown. 
Boil in six gallons of Water until strength of 
materials is obtained. Strain while hot into a 
keg, adding enough cold Water to make ten gal- 
lons. When nearly cold add Molasses or Syrup 
to taste. Add also as much fresh Yeast as will 
raise a batch of eight loaves of bread. Place the 
keg in a cellar or other cool place and it will be 
ready for use in forty-eight hours. 

[ 17 ] 



■> >» •>>»>>» > > » > > » > > » >>» > > » > >» <&<&* <« < < «<<«<<«<■<«<■<«<<«<■ 

SOTTAS 

Iced Drinks 



General Directions 

ANY drink made at a soda fountain may be 
JlX. made with equal ease at home. It will lose 
none of its attractiveness in being accompanied 
by quiet, comfort and nicety of service. For ef- 
fervescing drinks, Soda in syphons should be 
used. It is the same as that used in the fountains. 
It is distilled water, charged. Seltzer, Vichy and 
Apollinaris are mineral waters and combine 
well with certain acids and flavors. For spar- 
kling drinks, bottled Soda should be used. 

Flavoring may be made from mashed and 
sweetened fruit, in season, or the fruit juices 
and syrups, for which recipes are given. [See 
pages 8- 1 o.] Some cordials [pages 13,14] may 
also be used with success. 

Quantities used will vary according to per- 
sonal taste. In general, the following propor- 
tions may be followed. For Plain Sodas, one 
third glass of Fruit Juice or Syrup to two thirds 
glass of Soda. For Cream or Ice Cream Sodas , 
one quarter glass of Fruit Juice or Syrup and 
one quarter glass of Cream or Ice Cream to 
one half glass of Soda. For Phosphates y one third 
glass of Syrup and one half teaspoonful of Acid 
Phosphate to two thirds glass of Soda. 

[ is ] 



Sodas & Iced Drinks 



Grape Juice, Raspberry and other Vinegars, 
and Jim-jams may be diluted with iced Water 
or bottled Soda to taste. 

For iced drinks, a glass juice extractor, a 
wooden mash and an ice shaver will be found 
useful, but household substitutes may be em- 
ployed. A metal shaker is, however, a neces- 
sity, as the same degree of cold can be obtained 
with no other utensil. A simple and inexpen- 
sive metal tumbler fitting over a tall glass may 
be used, or a shaker with a strainer in the top. 

Soda Cocktail 

ONE teaspoonful ofSugar. 
One slice of Orange. 
One half teaspoonful of Bitters. 
One bottle of Lemon Soda. 

Put several small lumps of Ice in the glass. 
Add Soda last, taking care that it does not effer- 
vesce over the glass. 

Sauterne Cup 

ONE quart bottle of Sauterne, 
Two bottles of Soda Water. 
One wineglass of Brandy. 
One wineglass of Curafoa. 
Juice of one Lemon. 
Slices of Cucumber Peel. 
Mix well, ice, and serve. 



■[ '9 ]■ 



Sodas & Iced Drinks 



Orange Egg Phosphate 

JUICE of one Orange, sweetened. 
One Egg broken into glass. 
One half teaspoonful of Phosphate. 
Fill glass nearly full with Soda. Shake all thor- 
oughly together, sprinkle on Nutmeg, and 
serve with straws. 

Walnut Chocolate 

THree table spoonfuls of Chocolate Ice Cream. 
Six English Walnuts. 

Grate in the Walnuts and fill the glass with 
Soda. Chocolate Syrup and Ice Cream may be 
used instead of Chocolate Ice Cream. 

Frosted Mint 

TWO teaspoonfuls of Mint Cordial or 
Creme de Menthe. Fill with shaved Ice 
and syphon or bottled Soda. 

Mint Sangaree 

FOUR table spoonfuls of Grape Juice. 
A small bunch of fresh Mint. 
Mash to a pulp two or three sprays of the Mint. 
Place in glass two thirds full of shaved Iceland 
fill with Vichy or Seltzer. Shake well, and serve 
with bouquet of Mint at the top of the glass. 

[ 20 ] 



Sodas & Iced Drinks 



Dog-Day Drink 

LEMON Ice or Lemon Sherbet. 
One bottle of Soda Water. 

Fill glass one third full of Sherbet, and add 
Soda Water. 

Knickerbocker 

HALF a Lemon or Lime-juice and rind. 
Two teaspoonfuls of Raspberry Syrup. 
One half teaspoonful of Cura$oa. 
Shake well with shaved Ice, and serve. 

A Simple Egg Nog 

TWO teaspoonfuls of Sugar. 
One Egg. 
One half wineglass of Sherry or Whiskey. 
Fill the glass with rich Milk, shake well, and 
serve with grated Nutmeg on top. 

Claret Cup 

TWO wineglasses of Claret. 
One half wineglass of Water. 
One teaspoonful of fine Sugar. 
One quarter teaspoonful of Cinnamon^ Cloves and 
Allspice. 

One piece of Lemon Peel. 
Stir thoroughly, and ice. 

[ 2, ] 



Sodas & Iced "Drinks 



Cider Nog 

FOUR Eggs. 
Two table spoonfuls of pulverized Sugar. 
One quart of Cider. 

Beat Eggs and Sugar to a foam. Add Cider 
slowly, and a little Ginger or Nutmeg. 

Orangeade 

EIGHT Oranges. 
Several lumps of Sugar. 
One half pint of Water. 
One Lemon. 

Extrad juice from Oranges and Lemon. Rub 
off rind of four Oranges and Lemon on the 
lumps of Sugar. Throw skins into Water. Let 
stand. Press out the skins and add this water to 
other juice. Stir in Sugar. 

Egg Lemonade 

THREE cups of Water. 
Two cups of Sugar. 
Grated Rind of one and Juice of two Lemons. 
Two Eggs. 

One saltspoonful of Bicarbonate of Soda. 
Make a thin syrup by boiling Sugar and 
Water. Add the Lemon. When it is cold whip 
in lightly the Eggs, beaten, separately, and Bi- 
carbonate of Soda. [Mrs. H. K. M err if eld] 

[ ^ ] 



Sodas & Iced "Drinks 



Ambrosia Lemonade 

ONE gallon of strong Lemonade. 
One bottle of " Ambrosia." 
Mix, and ice. The Lemonade should not be 
too sweet. 

Pineapple Lemonade 

ONE cup of Sugar. 
One cup of canned or fresh Pineapple. 
One cup of Water. 
Juice of two Lemons. 

Boil the Sugar and-^Water until the syrup 
threads. Press out the juice of the Pineapple 
and add it and the Lemon Juice to the syrup. 
When ready to serve add Water and Sugar to 
taste, and serve ice-cold. 

Milk Lemonade 

ONE and one half pounds of Sugar. 
One quart of boiling Water. 
One quarter of a pint of Lemon Juice. 
One quarter of a pint of Sherry. 
Two thirds of a pint of Cream. 
Dissolve Sugar in boiling Water, add Lemon 
Juice and Sherry, and lastly Cream. After stir- 
ring thoroughly, strain and serve with cracked 
Ice. 

[ *3 ] 



Sodas & Iced Drinks 



Lemonade 

ONE quart of Water. 
One pint of Sugar. 
Juice of four large or six small Lemons. 
Boil Water and Sugar together twenty min- 
utes. Cool and add juice. Soda or Apollinaris 
may be used in place of the boiled Water. 

[Mrs. George R. Bliss] 

Ginger Ale and Grape Juice 

THREE tablespoonfuls of Grape Juice. 
Fill the glass with Ginger Ale. 

Horse's Neck 

ONE bottle of Ginger Ale. 
Two teaspoonfuls of Sugar. 
Juice of one Lemon. 

Cut the Peel of the Lemon in one thin, long 
spiral, leaving on knob of stem. Catch this on 
rim of glass, wind remainder down the glass, 
and fill. Half Soda may be used if desired. 

Queen Charlotte's Cocktail 

TWO tablespoonfuls of Raspberry Syrup. 
One bottle of Lemon Soda. 
One cupful of cracked Ice. 
Shake well, and serve in six glasses. 

[ ^4 ] 



Sodas & Iced Drinks 



Grape-Fruit Cocktail 

TWO thirds cup of Grape-Fruit Juice. 
One third cup of Sherry. 
One tablespoonful of Rum. 
Shake with one cup of fine Ice and strain into 
six small glasses. 

Cider Ne&ar 

TWO wineglasses of Cider. 
One wineglass of Mineral Water. 
One quarter wineglass of Sherry. 
One half teaspoonful of~Lemon Juice. 
One tablespoonful of Sugar. 
Twist of Lemon Peel. 

Stir well, trim with Fruits, and flavor with 
Nutmeg. 

Ginger Ale Julep 

ONE cup of Sugar. 
Juice of six large Lemons. 
One half dozen long stalks of Mint. 
One cup of pounded Ice. 
Two bottles of Ginger Ale. 
Dissolve Sugar in Lemon Juice. Put in pitcher. 
Bruise lower leaves of Mint stalks. Add Mint 
and Ice. Shake well, and add Ginger Ale. 



•[ ^5 ]- 



Sodas & Iced Drinks 



Old Louisville Egg Nog 

niX Eggs. 

One and one half 'pounds of Sugar. 
"Two pints of Bourbon Whiskey. 
"Two gills of Jamaica Rum. 

One quart of whipped Cream. 
One pint of Cream. 
One pint of Vanilla Ice Cream. 
Grated Nutmeg. 

Beat Eggs separately, leaving out the whites 
of three. Add Sugar and beat stiff with a silver 
spoon. Add Whiskey, Rum, whipped Cream 
and Nutmeg. Beat the remaining whites of the 
three Eggs and put on top of the mixture. Stand 
in a cool place over night, and add Cream next 
morning. The Ice Cream may be added just 
before serving. [Mrs. George D. Moore] 

Mint Julep 

COVER a bunch of fresh Mint with equal 
parts of Brandy and Whiskey. Let stand 
four hours. Fill a silver pitcher with cracked 

1 ce. Pour on the Whiskey and Brandy with a lit- 
tle Water. When the frost gathers it is ready to 
use. Put several sprigs of Mint in a glass and 
pack with cracked Ice. A sprig should projedt. 
Sprinkle with powdered Sugar and fill from 
pitcher. 



■C *6 ]• 



Sodas & Iced "Drinks 



Glasgow Flip 

ONE Egg, well beaten. 
Juice of one Lemon. 
Two table spoonfuls of Sugar. 
Fill the glass with Ginger Ale, and mix. 

El Dorado 

TWELVE Lemons. 
Eighteen Oranges. 
Three bottles of Ginger Ale. 
Three bottles of Apollinaris Water. 
Sugar to taste. ^_ 

Serve over large block of Ice, adding Water if 
desired. [ddella Prentiss Hughes] 

Sherry Cobbler 

THIRTY pieces of Loaf Sugar. 
Five Lemons. 
Four Oranges. 
Sherry. 

Squeeze four Lemons and two Oranges with 
pulp into separate glasses. Dissolve Sugar in 
Water and put in bowl. Add Lemon with a little 
of the rind. Stir and add Orange. Trickle the 
Sherry in, stirring constantly. Fill with shaved 
Ice, and one Lemon and two Oranges cut in 
slices. 

[ 2 7 ] 



TU^CHES 

Fruit Punch 

ONE half dozen juicy Oranges. 
One can of sliced Pineapple. 
One quart bottle of Maraschino Cherries. 
Four dozen Lemons. 
Sugar to taste. 

This may be made up to five gallons with 
Water, or one half Water and one half Apolli- 
naris. One third Rhine Wine for a light color, 
or one third Claret for a dark color, may also 
be used. 

[Cornelia Cole Fairbanks, President General of the 
Daughters of the American Revolution^ 

Roman Punch 

ONE gallon of Water. 
Three pounds of Loaf Sugar. 
One pint of Jamaica Rum. 
One pint of Brandy. 
Juice of Six Lemons. 

Milk Punch 

ONE glass of half Milk and half Cream. 
One table spoonful of Rum or Brandy. 
Sweeten to taste. 

Shake well, and serve with grated Nutmeg on 
top. 

[ *8 ] 



Punches 



Apple Punch 

LAY in a china bowl alternate layers of 
sliced Apples and Lemons, each layer be- 
ing thickly strewn with powdered Sugar. When 
the bowl is half full pour over a bottle of Claret. 
Cover and let stand six hours. Strain through 
cloth, ice, dilute with Water or Apollinaris, and 
serve. 

Claret Tea Punch 

JUICE of four Lemons. 
Two cups of strong English Breakfast Tea. 
Half a cup of Sugar. 

Four tablespoonfuls of Curafoa or Maraschino. 
Three quarts of Claret. 

For twenty-five persons. 

Canton Punch 

FOUR cups of Water. 
One and one half cups of Sugar. 
One half cup of Crystallized Ginger. 
Three quarters cup of Lemon Juice. 
Three quarters cup of Orange Juice. 
One quart of Apollinaris. 

Boil Water, Sugar, and Ginger twenty minutes. 
Strain and add Juices, and when ready to serve, 
the Apollinaris. 

[Airs. William Trowbridge Forbes] 

[ *9 ] 



^Punches 



Currant Punch 

TWO cups of Currant Jelly. 
One cup of Sugar. 
Three quarts of Water. 
Three Lemons, sliced. 
Three Oranges^ sliced. 

Boil Jelly, Sugar and Water for five minutes. 
Strain, and when cool add Fruit and Ice. For 
twenty persons. 

Grape Punch 

SIX Lemons. 
Two quarts of Water 
One pint of Grape Juice. 
One wineglass of Sherry. 
Sweeten to taste. 

Apollinaris may be used instead of Water, in 
which case omit the Sherry. 

Veranda Tea 

TWO quarts of fresh weak Tea. 
One pound of Loaf Sugar. 
Juice of eight Lemons. 
Three Oranges , peeled } and cut in slices. 
One small Pineapple^ shredded. 
Three Bananas, sliced thin. 
Berries or Malaga Grapes, in season. 
Let stand till blended. Ice, and serve. 

[ 30 ] 



^Punches 



Old Colonial 

NINE Lemons. 
Twelve Limes. 
Three Oranges. 
One Pineapple. 

Eighteen teaspoonfuls of Sugar. 
Grate peel of Lemons, Limes and Oranges. 
Remove the white and slice the fruit. Pour on 
one quart of boiling Water. Stand in ice-chest 
twenty-four hours. Strain, and when ready to 
serve add one quart of shaved Ice, one quart 
of Apollinaris or Claret, one quart of Maras- 
chino and Mint Cherries, and half the Pine- 
apple in cubes. Berries may be used instead 
of the Cherries, in season. 

Champagne Fruit Punch 

TWO quarts of Champagne. 
One pint of Soda or Apollinaris. 
One half cup of yellow Chartreuse. 
One half cup of Brandy. 

Mix Champagne and Apollinaris two or three 
hours before serving, adding a large piece of 
Ice. When about to serve, add Chartreuse 
and Brandy, and sliced Fruits and Berries, or 
brandied and Mint Cherries. For twenty per- 
sons. 



[31 ]- 



^Punches 



Planter's Punch 

ONE of Sour — Lime Juice. 
Two of Sweet — Guava Jelly. 
Three of Strong — Jamaica Rum. 
Four of Weak — Water. 

Dissolve Jelly in boiling Water. Use dessert 
spoon in measuring. Ice, and serve with straw. 

General Israel Putnam Punch 

THREE dozen Lemons. 
Eighteen Oranges. 
Three pounds of Sugar. 

Add Water to Sugar, and bring to boiling point. 
Add the juice of the Lemons and Oranges, and 
the grated rinds of six of each. Boil down to 
a thick syrup, strain, and bottle hot. In serving 
use one third Syrup to two thirds Water. 

[Mrs. Charles H. Masury] 

Maraschino Punch 

Add to the above : 

TWO sliced Tangerine Oranges. 
One Banana, sliced. 
One quarter Pineapple, sliced. 
Thirty Malaga Grapes, halved. 
Two pint bottles of Maraschino Cherries, fruit 
and liquor. 



■[ 3^ ]- 



Punches 



Boston Punch 

HALF a cup of freshly made Tea. 
Juice of three Lemons. 
Juice of three Oranges. 
One cup of Grape Juice. 
One cup of grated Pineapple. 
Syrup made with two cups of Sugar, 
Cook Pineapple in one pint of Water fifteen 
minutes. Strain through cloth, and add the re- 
maining ingredients with two and one half 
quarts of Water. Ice, and serve. This has an 
attra&ive violet colonjt may be served with 
a mound of whipped Cream on a large block 
of Ice in the punch bowl, in which violets have 
been inserted. A single violet may be added to 
each cup. 



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[ 33 ] 



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MULL 6 D WISHES 

Mulled Claret and Egg 

ONE tablespoonful of Powdered Sugar. 
One half teaspoonful of Lemon Juice. 
One half teaspoonful of fine Allspice. 
One teaspoonful of Cinnamon. 
One half teaspoonful of Cloves. 
One and three quarters glass of Claret. 

Boil, and pour slowly over yolks of two Eggs 
beaten up with a little white Sugar, mixing all 
the time. Serve with Nutmeg on top. 

Mulled Sherry 

ONE cup of boiling Water. 
One tablespoonful of broken stick Cinnamon. 
One dozen Cloves. 
One half dozen Cassia Buds. 
Boil these one minute. Beat four Eggs and one 
half cup of Sugar until light and add gradually, 
stirring constantly. Add one cup of hot Sherry, 
and serve. 

Virginia Nightcap 

BOIL one quart of Cider, one teaspoonful of 
whole Allspice, one half teaspoonful of 
Cassia Buds for three minutes, and add three 
Eggs thoroughly beaten. Serve hot. 

— [ 34 ] 



^Mulled Wines 



Apple Jack 

PUT a teaspoonful of the pulp of a hot 
roasted Apple in the glass. Partially fill 
with freshly boiling Water. Flavor with Apple 
Jack to taste and grate Nutmeg on top. Sweeten 
to taste. 

Tom and Jerry 

TWELVE fresh Eggs. 
One wineglass of Jamaica Rum. 
One teaspoonful of ground Cinnamon. 
One half teaspoonful ofground Cloves. 
One half teaspoonful of ground Allspice. 
Beat the whites of the Eggs to a stiff froth, 
and the yolks until they are as thin as water. 
Mix together and add Spice and Rum. Stir 
thoroughly and thicken with fine Sugar until 
the mixture is like a light batter. 
To serve. 

One tablespoonful of Mixture. 
One wineglass of Brandy. 
Fill up the glass with boiling Milk or Water. 
Pour from one glass to another. Grate Nut- 
meg on top. 

BttS 



[35]- 



C0FFS8S 



Cuban Coffee 

THREE pints of Milk. 
One cupful of ground Coffee. 
Put the Milk into coffee-pot and let it boil. 
When boiling add the Coffee and boil five 
minutes. Strain, and serve. 

Turkish Coffee 

EIGHT coffee-cups of cold Water. 
Eight teaspoonfuls of Sugar. 
Twelve teaspoonfuls of ground Mocha. 
Boil the Water, add the Sugar and Mocha, 
stir it, and when it bubbles take it off. Do this 
three times. Then let it settle, and serve. 



T 



Chocolat-Cafe 

O one quart of Chocolate add one cup 
of strong Coffee. 






[ S^ ]- 



For the 
INJDISTOSED 

Wine Whey 

ONE cup of fresh Milk. 
One wineglass of Sherry. 

Bring Milk to boil. Add Sherry and boil up 
once. Strain off the whey. Sweeten if desired. 

Apple Water 

ONE large sour Apple. 
One half cup ofimiling Water. 
Lemon Juice and Sugar to taste. 
Core and bake Apple with Sugar. Mash, add 
Water and let stand twenty minutes. Strain 
through cheesecloth, and add Lemon Juice 
and Sugar. 

Barley Water 

ONE table spoonful of Pearl Barley. 
'Two or three lumps of Sugar. 
Juice of one half of a Lemon. 
One pint of boiling Water. 

Wash the Barley, add Sugar, Lemon and 
Water, and let it stand on the back of the 
stove three hours. Strain, and cool. 



[ 37 ]■ 



For the Indisposed 



Currant Water 

ADD Currant Jelly to boiling Water to taste, 
il Chill, and serve with cross slice of Orange 
cut in quarters. 



E 



Lime Water and Milk 

QUAL parts of Lime Water and Milk. 
May be served iced if desired. 



Ginger Tea 

ONE half cup of Milk. 
One half cup of boiling Water. 
One half teaspoonful of Ginger. 
One tablespoonful of Molasses. 
Mix Molasses and Ginger, add the Water 
gradually, and boil one minute. Add Milk, and 
serve very hot, or iced. 

Iced Cocoa 

TWO thirds glass of Cocoa. 
One third glass of rich Milk. 

Ice, and serve. 



the E^p 



DEC 10 1904 



LIBRARY OF CONGRESS 





